24 October 2014
Fresh Eggplant Parm over greens
I have made this dish a few different ways...one being all in a pan on the stove and the other like a casserole in the oven...
The simple truth is that all you need to do is bread your eggplant and pan fry or bake it in the oven and then layer it with cheese and sauce. This particular time I layered it in a baking dish with a simple sauce of tomato, basil and garlic (very little oil and cheese) and then baked the whole thing at 350 until the cheese on top was brown.
Here is a very basic, Baked Eggplant Parm recipe.
Back when I was in New York and didn't have the best kitchen space, I used to pan fry breaded eggplant rounds then drain the excess oil and smother them in sauce and cheese and cover the pan and cook until the cheese melted. It was the simplest of one-pan meals, which i still love (less to clean!)
And as for sides...I made some simple sauteed greens to put under the parm on the plate (collards, turnip, mustard, spinach...you choose). If you are making a very cheesy/oily version of eggplant parm, the bitterness of the greens will help you digest the fat.
My brain is still feeling a bit fried from all the changes going on right now...I hope to get more organized with recipes in the future...
XO
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